우엉가루 첨가가 쿠키의 품질 특성 및 지방 산화에 미치는 영향

Abstract

Purpose: This study investigated the quality characteristics and lipid oxidation of cookie with burdock(Arctium lappa L.) flour. Methods: Cookie samples were prepared by partially replacing wheat flour with burdock flour. They were stored 40℃ for 30 days. pH, density and moisture content of dough were examined with spread factor, loss rate as well as lipid oxidation of cookie. Lipid oxidation was analyzed based on TBA and p-anisidine values. Results: The addition of burdock flour caused a decrease in spread factor, loss rate and an increase in hardness of cookie. Color determination demonstrated that cookie samples with burdock flour had lower L value and higher a value than the control cookie, indicating that they had darker and more reddish color. Lipid oxidation during storage was higher in the control cookie without burdock flour than in cookie containing it. Conclusion: The addition of burdock flour to the cookie dough improved the lipid oxidation stability during storage.